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5 from 2 votes

Easy Potato Salad

This Easy Potato Salad Recipe is a classic potato salad that's perfect for a backyard barbecue! A crowd-pleasing side dish recipe for summer!
Course Salad, Side Dish
Cuisine American, Barbecue
Keyword classic potato salad, easy potato salad, easy potato salad recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 297kcal
Author Chrissie

Ingredients

For the Dressing:

For the Potato Salad:

  • 3 lbs white potatoes (white or Yukon Gold potatoes are best for potato salad)
  • 1 cup chopped celery
  • 4 hard boiled eggs
  • 1/2 cup chopped spring onions
  • chopped fresh dill, smoked paprika, and/or chives for garnish (optional)

Instructions

  • To a large mason jar or bowl add the mayo, sour cream, mustard, salt and pepper, garlic powder, onion powder, paprika, dill, and vinegar.
  • Whisk all the dressing ingredients together (or cover the mason jar and shake to combine) and set the dressing aside.
  • Wash and chop the potatoes. You can peel them first, or leave the peels on - your choice.
  • Add the potatoes to a large pot and add water just until the potatoes are covered with water.
  • Add the pot to the stove on medium-high heat and wait for the water to boil. Once the water begins to boil, turn the heat down to medium, cover the pot and let the potatoes cook for about 8-10 minutes. You'll have to check on them every few minutes to make sure they don't over-cook. You'll know they're done when you can pierce one with a fork without too much force but all the pieces are still intact.
  • Use a colander to drain the potatoes and rinse them under cold water until they cool to room temperature.
  • Once the potatoes are cool, be sure to let them dry for a few minutes before assembling the salad. If your potatoes are wet the dressing won't stick to them and you'll end up with a mess. The best way to do this is to lay them out on a clean kitchen towel for a few minutes.
  • While you're waiting, chop the celery, hard boiled eggs, and green onions.
  • Add the potatoes to a large bowl and add the dressing. Toss the potatoes until they're well coated. Add the celery, eggs, and green onions, and toss gently.
  • If you're serving this dish at a dinner party or to a crowd, now's a good time to transfer it to a clean bowl. Tossing the salad in this creamy dressing creates quite a mess.
  • Garnish the top with some chopped fresh chives, a sprinkle of smoked paprika, or fresh dill, and refrigerate until you're ready to serve!

Video

Notes

This potato salad recipe keeps well in an airtight container in the fridge for up to 3 days. To make this salad ahead simply prepare as directed and store in the fridge in an airtight container for up to 48 hours in advance of serving (for optimal flavour).

Nutrition

Serving: 1cup | Calories: 297kcal | Carbohydrates: 31g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 464mg | Potassium: 812mg | Fiber: 4g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 2mg